People are talking about eating healthier and more naturally. Farm to table restaurants and markets are springing up all over, and every city and town has a farmer's market where people can buy fresh, locally-grown food. Grass fed beef and pork are part of that trend, one which most supermarkets have joined by offering certified meats. There are good reasons for buying this kind of meat, both health and humanitarian.
Most of the research that you can find online refers to beef, but similar benefits for pork make sense. Also, the conditions that many pigs are raised in are horrendous. The pig, a most intelligent but (unfortunately for them) fast-growing, fast weight-gaining animal, thrives in a free-range environment. On large pig farms, however, the animals may be confined to crowded, uncomfortable, boring conditions all of their lives. For humane reasons alone, it's important to support grass-fed pork producers.
One important difference between pastured and feedlot beef is in the essential fatty acid content of the meat. Grass-fed meat has a much higher level of Omega-3 fatty acids, which are considered important for brain development and for heart health. Feedlot animals contain much less Omega-3 and a much higher level of Omega-6 fatty acids. Most Americans are low in Omega-3; the country has a high rate of heart disease.
Although grass-fed meat is not always lower in total fat content, it is a great deal higher in 'good' fats. One fatty acid, CLA, is almost non-existent in meat from the feedlot. This nutrient helps the body break down saturated fat and burn it for energy. CLA is plentiful in pastured beef.
There are some interesting research findings online, from gas chromatography studies sponsored by the Weston A. Price Foundation, an organization that is dedicated to health through whole, untainted foods. This study examines polyunsaturated fats as well as saturated fats in beef, and compares feedlot meat to that from pasture-raised and finished animals.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
If you are concerned about the environment, you should know that keeping animals in pastures with adequate grass cover for erosion control doesn't cause the same problems as feedlots or large confinement buildings. Run-off from factory farms is a major source of water pollution. Feedlots and large confinement buildings produce a lot of greenhouse gases, as well.
This trend to more natural production methods and healthier meats is a good one to support with your grocery dollars. Animals raised for food can still have a happy, healthy life if we support more humane farming practices. Our meat tastes better and is healthier for us, too, so we all win.
Most of the research that you can find online refers to beef, but similar benefits for pork make sense. Also, the conditions that many pigs are raised in are horrendous. The pig, a most intelligent but (unfortunately for them) fast-growing, fast weight-gaining animal, thrives in a free-range environment. On large pig farms, however, the animals may be confined to crowded, uncomfortable, boring conditions all of their lives. For humane reasons alone, it's important to support grass-fed pork producers.
One important difference between pastured and feedlot beef is in the essential fatty acid content of the meat. Grass-fed meat has a much higher level of Omega-3 fatty acids, which are considered important for brain development and for heart health. Feedlot animals contain much less Omega-3 and a much higher level of Omega-6 fatty acids. Most Americans are low in Omega-3; the country has a high rate of heart disease.
Although grass-fed meat is not always lower in total fat content, it is a great deal higher in 'good' fats. One fatty acid, CLA, is almost non-existent in meat from the feedlot. This nutrient helps the body break down saturated fat and burn it for energy. CLA is plentiful in pastured beef.
There are some interesting research findings online, from gas chromatography studies sponsored by the Weston A. Price Foundation, an organization that is dedicated to health through whole, untainted foods. This study examines polyunsaturated fats as well as saturated fats in beef, and compares feedlot meat to that from pasture-raised and finished animals.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
If you are concerned about the environment, you should know that keeping animals in pastures with adequate grass cover for erosion control doesn't cause the same problems as feedlots or large confinement buildings. Run-off from factory farms is a major source of water pollution. Feedlots and large confinement buildings produce a lot of greenhouse gases, as well.
This trend to more natural production methods and healthier meats is a good one to support with your grocery dollars. Animals raised for food can still have a happy, healthy life if we support more humane farming practices. Our meat tastes better and is healthier for us, too, so we all win.
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